Smoking a Pre-Cooked Ham - How Long?

slider9499 · 06-14-2008, 08:36 AM

Ok - this may be a bit redundant but my wife (Lord, help me), bought a 9 pound, semi cooked ham. Now she wants me to smoke it in my Weber. I never smoked a pre-cooked anything before so I thought I'd come here and see what you guys think?

I don't think it is bone-in.

I live on Long Island and the temp here today is around 80 or so degrees. The ham is currently in the freeezer.

Any suggestions or ideas on this one?

Thanks,

slider

N8man · 06-14-2008, 08:54 AM

Are you Talking about a Weber Charcoal Grill? If so, Light about 25 Charcoal Brickets and pile them on one side of the Charcoal Grate. Make a Smoke Packet with Soaked Hickory Wood Chips in a Tin Foil Ball about the size of your hand and poke holes in the ball, placing it upon the lit Charcoal. I would rub the Ham with Olive Oil and Crushed Rosemary and Place it on the Cooking Grate opposite the lit coals. Insert digital temp probe in Ham, Avoiding Bone, and cook until 145* internal.
You'll have to add 7-10 lit coals every hour or so until it's done. Good Luck with your cook. Here's a pic of One I Smoked on my DrumSmoker a few weeks back:

And have you been to The CattleCall to introduce yourself?

Bigdog · 06-14-2008, 09:14 AM

I do these all the time. Start with a thawed ham. Smoke for about 4-6 hrs. at about 225. Easy peazy.

slider9499 · 06-14-2008, 10:10 AM

Yes, my Weber Bullet Smoker is what I have. Typical tall, black looking thing

gpalasz · 06-14-2008, 10:15 AM

Ill buy the spiral sliced hams from time to time, that comes w/ the glaze packet. You can also pour a cup of brown sugar on it and a can of Dr pepper. Baste the ham w/ that...good stuff!

BBQ Grail · 06-14-2008, 10:22 AM

Quote:

Originally Posted by Bigdog

I do these all the time. Start with a thawed ham. Smoke for about 4-6 hrs. at about 225. Easy peazy.

This is a great way to do it.

(Except don't put it under your spam candy, like some people do)

jestridge · 06-14-2008, 11:24 AM

What if the ham has already been smoke? Is it too much?

N8man · 06-14-2008, 11:46 AM

Quote:

Originally Posted by slider9499

Yes, my Weber Bullet Smoker is what I have. Typical tall, black looking thing

Then Disregard My Response About How To On a Weber Grill. That's a Different Setup All Together. Perhaps a Brethren With More Experience With This Smoker will Respond Shortly

Kevin · 06-14-2008, 12:21 PM

Quote:

Originally Posted by Bigdog

I do these all the time. Start with a thawed ham. Smoke for about 4-6 hrs. at about 225. Easy peazy.

What he said. It's already cooked, so I don't take them past 135* or 140* internal so it doesn't dry out.

Bigdog · 06-14-2008, 12:58 PM

Quote:

Originally Posted by jestridge

What if the ham has already been smoke? Is it too much?

Never had that problem. A ham is so think that it is hard to get it too smokey. Yes, the edges will be smokier though.

OSD · 06-14-2008, 04:18 PM

Mmmmmmmm double smoked ham!! Great eatin'.

jeffjenkins1 · 06-14-2008, 06:10 PM

I have 2 words for you, do a search on Dr. Chickens double smoked ham. Make sure you use a good instant coffee when you make the glaze and don't forget the sweet kiss of death injection.

I am sure Neil will have something to say for sure.

Oops, that was more than 2 words huh?

Jeff

06-14-2008, 08:36 AM	#1
slider9499 Got rid of the matchlight. Join Date: 06-14-08 Location: Long Island	Smoking a Pre-Cooked Ham - How Long? Ok - this may be a bit redundant but my wife (Lord, help me), bought a 9 pound, semi cooked ham. Now she wants me to smoke it in my Weber. I never smoked a pre-cooked anything before so I thought I'd come here and see what you guys think? I don't think it is bone-in. I live on Long Island and the temp here today is around 80 or so degrees. The ham is currently in the freeezer. Any suggestions or ideas on this one? Thanks, slider

06-14-2008, 08:54 AM	#2
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	Are you Talking about a Weber Charcoal Grill? If so, Light about 25 Charcoal Brickets and pile them on one side of the Charcoal Grate. Make a Smoke Packet with Soaked Hickory Wood Chips in a Tin Foil Ball about the size of your hand and poke holes in the ball, placing it upon the lit Charcoal. I would rub the Ham with Olive Oil and Crushed Rosemary and Place it on the Cooking Grate opposite the lit coals. Insert digital temp probe in Ham, Avoiding Bone, and cook until 145* internal. You'll have to add 7-10 lit coals every hour or so until it's done. Good Luck with your cook. Here's a pic of One I Smoked on my DrumSmoker a few weeks back: And have you been to The CattleCall to introduce yourself? __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

06-14-2008, 09:14 AM	#3
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I do these all the time. Start with a thawed ham. Smoke for about 4-6 hrs. at about 225. Easy peazy. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

06-14-2008, 10:15 AM	#5
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma	Ill buy the spiral sliced hams from time to time, that comes w/ the glaze packet. You can also pour a cup of brown sugar on it and a can of Dr pepper. Baste the ham w/ that...good stuff! __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

06-14-2008, 04:18 PM	#11
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	Mmmmmmmm double smoked ham!! Great eatin'. __________________ Jim

06-14-2008, 10:10 AM	#4
slider9499 Got rid of the matchlight. Join Date: 06-14-08 Location: Long Island	Yes, my Weber Bullet Smoker is what I have. Typical tall, black looking thing

06-14-2008, 11:24 AM	#7
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	What if the ham has already been smoke? Is it too much?

06-14-2008, 06:10 PM	#12
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	I have 2 words for you, do a search on Dr. Chickens double smoked ham. Make sure you use a good instant coffee when you make the glaze and don't forget the sweet kiss of death injection. I am sure Neil will have something to say for sure. Oops, that was more than 2 words huh? Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

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